Volume 7, Issue 21 (Summer 2024)
J Altern Vet Med 2024, 7(21): 1283-1292 |
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yazdanpanah S, fahim Z, Yazdanpanah Z. Edible Coatings in Meat Industries. J Altern Vet Med 2024; 7 (21) :1283-1292
URL: http://joavm.kazerun.iau.ir/article-1-184-en.html
URL: http://joavm.kazerun.iau.ir/article-1-184-en.html
1- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran , yazdanpanah2004@gmail.com
2- Department of Food Science and Technology, Shiraz Branch, Islamic Azad University, Shiraz, Iran
3- Department of English Language and Literature, Larestan Branch, Islamic Azad University, Larestan, Iran
2- Department of Food Science and Technology, Shiraz Branch, Islamic Azad University, Shiraz, Iran
3- Department of English Language and Literature, Larestan Branch, Islamic Azad University, Larestan, Iran
Abstract: (149 Views)
The supply of fresh food products is associated with the problem of fast perishability and their short shelf life. Due to the importance of meat consumption in the food program and the problem of its fast perishability, the need to use new packaging methods is increasing. Today, edible films and coatings based on protein, lipid, polysaccharide or a combination of them have entered the packaging industry. This protective layer acts as a barrier between the food and the external environment, thus delaying the spoilage process. Edible coatings can prevent loss of moisture, growth of microbes, dripping and rancidity of meat lipids, preserve their taste and color, and protect the contents of the package from physical damage caused by transportation. These coatings are more suitable than synthetic polymers because they are biodegradable and do not cause problems in nature, and they are being replaced to a large extent instead of synthetic types. Edibility, biosufficiency, and efficiency of these coatings are the main reason for their popularity in the food industry and conducting a wide range of researches in this regard. Based on the researches, the combined effect of some of these coatings with each other and adding essential oil to them leads to improvement of its properties and antioxidant effect. The findings presented in this article show the types of food coatings as well as recent developments related to them.
Type of Study: Review |
Subject:
Food Science and Technology
Received: 2024/05/19 | Accepted: 2024/08/19 | Published: 2024/08/31
Received: 2024/05/19 | Accepted: 2024/08/19 | Published: 2024/08/31
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